Take-out dinner May 2- May 4Sunday April 29th, 2007 | categories: Uncategorized
Call ahead and we’ll heat it up for you!
This week’s entree is a celebration of the first leaves of spring. Local and organic Vermont spinach and carrots, organic feta, and flaky filo…hooray for spring!
with salad and garlic bread $11.00
thai chicken with coconut
Slow braised Misty Knoll chicken and fresh spring vegetables in a pleasantly rich coconut cream infused with fresh tumeric and galangal, lime and lemongrass. Served with a heap of organic jasmine rice and sweet chili sauce.
This dish is gluten free, nut free, and vegan.
with organic salad and dressing $13.00
We also have steamed grain and vegetable bowls wqith chicken or tofu, noodle bowls, various soups, treats, truffles, and unique beverages available for take out.
Take-out Wednesday through Friday 8 am- 7 pm
breakfast, brunch and lunch wednesday through sunday 8 am- 3 pm